I am always searching for breakfast recipes that are quick to make, portable, and freezes well. These scones do just that! Even though these buttery scones are made with nutritious coconut flour, they do not require any eggs. The flax mixture helps hold them together and provides Omegas.
Easily freeze these in an air tight container and defrost in a toaster oven for an instant snack or meal. I especially enjoy these with a cup of herbal tea.
Pre heat the oven to 350 degrees.
In a small bowl, stir together the ground flax, milk kefir*, honey, and vanilla extract. Let sit for about ten minutes.
Whisk together the dry ingredients in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture resembles a coarse meal.
Stir in the flax mixture until completely mixed. The mixture should be somewhat dry, but will come together when you squeeze it in your hand, similar to pie crust. If it is too dry, add in cold water a tsp at a time until mixture comes together.
Add in chopped crispy nuts and chopped dates.
Scoop the large ball of dough out and place on an ungreased, parchment lined baking sheet.
Flatten into a disk about 1/2 inch thick. Slice into 8 wedges with a sharp knife.
Bake for about 15-20 minutes or until edges are slightly golden.
*For dairy free: Use 6 Tbsp coconut milk + 1 Tbsp Apple cider Vinegar in place of milk, and use Organic Palm Shortening for the butter
I have two different sourdough starters that live in my fridge. There is Carl, and the new one, which is named Caleb. They are both very nice, the first being more sour in taste than the second.
I had to be away from home for nearly a week and so my sourdoughs languished in the fridge. Normally, I feed them twice a week, and so they are very happy and Not Too Sour. But, after a week’s neglect, I needed to refresh them. I poured out all but 1/2 cup of each, added 1/2 cup of filtered water and 1/2 cup of freshly ground whole wheat flour to each jar. But then I had about 2 cups of extra starter. I didn’t want to throw it away!
In a medium - sized bowl, pour in the sourdough starter, add the salt and the caraway seed.
A little at a time, stir in rye flour until the dough is stiff enough to knead by hand (it will be sticky, and you will not be kneading it.)
Cover the bowl with plastic wrap and allow to ferment for 24 hours on the kitchen counter.
Butter a crock-pot. Any size will do, but I suggest one not larger than 3.5 quarts.
Pour in the dough, and smooth the top of the dough.
Put on the lid.
Plug it in and set on “high” and cook for 2 hours.
Take out the loaf of bread and allow it to cool on a wire rack.
When you are done eating as much as you wish, slice the rest of it and keep it in the fridge.
If you would like to freeze the bread, place pieces of wax paper or parchment paper between the slices, wrap it tightly and freeze. (It is very moist and would otherwise stick together.)
Then, you can remove one slice at a time from the freezer to reheat or toast.
Eat with plenty of grass-fed butter!
The long, slow raising of this dough nicely eliminates anti-nutrients. The additon of ground flax seeds, brewer’s yeast and blackstrap molasses kicks up the nutritional punch. This is a lovely moist loaf, good for sandwiches, toast, and it stands alone very nicely! Start this dough in the morning. You will probably be baking it early evening.
Put the yeast into a large bowl. Add the water, all at once.
Grind the flax seed in a little electric coffee grinder.
Add the ground flax seed, olive oil, molasses, brewer’s yeast and salt to the bowl. Stir.
Add 7 cups of flour. Stir well.
Begin adding more flour, 1/2 cup at a time, stirring each time. Keep adding the flour until the dough is stiff enough to knead. Don’t add too much. The amount will vary with your circumstances (flour, humidity, etc.)
Turn dough out onto floured surface, and knead, vigorously, for at least 10 minutes, adding a little flour as you go if it gets too sticky.
If you are an accomplished bread maker, 10 minutes may be long enough. If not, it might take up to 15 minutes to get a smooth, elastic dough.
Wash and dry the bowl. Pour a Tablespoon or so of extra-virgin olive oil into the bowl, and using your hand, spread it around. Place the dough in the bowl and then turn it upside-down. Cover tightly with plastic wrap. Set it on the kitchen counter.
When it has raised until it “sighs” when poked by your finger, punch it down. Replace plastic wrap and let it rise double again.
Form into 3 loaves using a little more olive oil to prevent sticking on your work surface and place in well-greased medium-sized bread pans. Cover loosely with plastic wrap. When it has raised double again, and is springy, put into a pre-heated 350 degree oven.
Bake for 45 minutes.
Remove from pans to a cooling rack.
This bread has good keeping qualities, but if you will not use it all soon, slice and freeze for later!
These pancakes are easy to make, and they are grain free, gluten free and dairy free. Coconut flour is much lower in carbs than normal flour, plus it’s high in fiber, protein and has some good fat to boot. These pancakes are fluffy but the texture is a little different than a normal wheat flour pancake.
Preheat a large griddle over medium heat (I use a cast iron)
In a medium bowl, whisk the eggs until liquid and frothy.
Whisk the coconut milk, vanilla and maple syrup (or honey) into the eggs.
In a small bowl sift together the coconut flour, baking soda and salt.
Mix the coconut flour mixture into the liquid mixture. The batter will be thick.
Melt coconut oil or butter in your pan.
Drop the pancake batter by 1/4 cupfuls into the pan, smoothing out the batter so that it won’t be too thick.
Cook until brown on each side and done in the middle.
Serve with real butter, honey, maple syrup, etc.
I am in love with white whole wheat flour. I use it in place of hard red wheat. The kids enjoy it! I started making pita while in pastry school, and I really enjoy eating them better than store-bought. On a side note, make sure your skillet is piping hot in order to get the bread to puff up.
In a mixing bowl, add whole wheat flour, salt, yeast, olive oil, and water.
Knead for 7 minutes unitl it forms a tight ball.
Let rise over 6-8 hours (or over night), or until it has doubled.
Divide dough into 2.5 oz balls, this recipe should give you 10.
Let it rest for 10 minute, cover with a damp towel.
Flaten dough balls, cover again, and rest for another 10 minutes.
In the meantime, heat a cast iron skillet until it starts to smoke.
Roll dough to a quarter inch.
Place each pita on the hot skillet, cook until bread puffs in the center.
Flip over to cook on the other side.
Remove and place on a rack to cool.
The idea for these muffins came from my mother’s rhubarb orange pie, which she makes every year during rhubarb season. The rhubarb and orange mix wonderfully, the tartness and sweetness of both the rhubarb and orange mix are tasty in an unexpected way.
Mix the buttermilk, whole wheat flour, and butter or oil. Cover and let sit over night or 6-8 hours.
In the morning when you are ready to bake heat the oven to 375 degrees. Mix in the eggs, sucanat, orange rind, and rhubarb. You will most likely need to do this with your hands, it’s ok, get your hand messy.
Once this is all mixed in add the baking powder, baking soda and salt and mix in well, also with your hands. Once mixed well divide between 12 muffin tins and bake for 15- 20 minutes.
There you have it. Slather with butter and enjoy warm from the oven.
These little gems are poppable cheesy, chewy goodness with just a hint of jalepeño flavor. Traditionally, Brazillian cheese bread, aka Pão de Queijo, is made with fermented Tapioca flour, but I only had arrowroot flour on hand and personally think that it’s easier to digest than Tapicoa, so that’s what I used. Sometimes the bread is kneaded, sometimes it is thick. This version is a more liquidy batter that is quickly buzzed up in the blender. The best part is that you can make the batter ahead of time and store it in the refrigerator in a jar for up to a week. This makes it quick and easy to make a last minute addition to dinner or a quick snack.
Preheat the oven to 400 degrees.
Put all of the ingredients except the jalepeños in the blender. Pulse several times until well combined. Scrape down the sides and pulse a few more times.
Stir in the jalepeños. Store in the refrigerator up to a week if you would like, otherwise proceed with baking.
Fill the mini muffin cups all the way to the top.
Bake for 15-20 minutes until well puffed and slightly golden. Remove from the oven and allow to cool on a wire rack. The puff will NOT sink. They will stay nice and firm and will be crunchy on the outside and very chewy on the inside. It is an interesting texture, but delicious.
Serve warm or reheat later.
This recipe was slightly adapted from Simply Recipes.
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These protein-packed, grain free muffins are perfect to make in advance and then grab for a last minute meal or snack! I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter. You can eat them fresh from the oven or even pack them for the road.
Cook bacon until it starts to crisp up, then blot with paper towels and set aside to cool. In an electric mixer, beat eggs and sour cream until light and fluffy.
Mix up dry ingredients separately, and then stir them into egg mixture until well combined. Chop bacon finely and stir into batter along with cheese, and then pour into a paper-lined muffin pan. Bake at 350 for about 25 minutes, until set.
These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.
Beat the eggs and salt in a bowl. Add honey and vanilla.
Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency.
Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour.
Heat a 10″ cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary.
Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That’s okay. When they are rolled up you can’t see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds.
Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate.
Stir the batter between each crepe. Repeat with remaining batter.
Stack finished crepes on top of one another to keep warm and flexible.
Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping!
*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
**Arrowroot flour is NOT necessary in this recipe and the crepes are still delicious without it. I just happen to think it makes them even better texture-wise. Omit for a GAPS legal recipe.
To freeze:
Separate each crepe with a sheet of parchment and freeze in air-tight container. Thaws in a few minutes on the counter.
Sprouting wheat not only deactivates anti-nutrients that can interfere with proper digestion and absorption of minerals in the wheat, but it also provides a boost in nutrition, bringing into play enzymes and vitamin C that do not exist in un-sprouted wheat. This dense, satisfying loaf is easy to make, and freezes well.
First, sprout the wheat: Pour 2 cups of wheat berries into a wide-mouthed canning jar. Fill the jar with filtered water, cover with either a sprouting lid, or a canning ring over a piece of cotton cloth. Let it sit on the counter overnight, or 8 hours.
Drain the water out of the jar, fill again with water and drain well. Rinse the wheat berries, in this way, twice a day, until the little sprouts that are growing are slightly less than the length of the wheat kernels. Be sure you are looking at the sprouts, and not the little fine rootlets. Depending on the conditions in your kitchen, it can take 1 to 3 days for the wheat to sprout sufficiently. Watch them carefully. If they get too long, the sprouts will taste bitter. It is not a good idea to store them in the refrigerator. They will continue to grow.
Prepare a baking pan by lightly greasing with coconut oil, or put a silicone baking mat on a baking sheet.
Put the sprouted wheat berries into the bowl of a food processor with a metal blade. Add raisins and salt. Attach the lid.
Pre-heat oven to 225 degrees F.
Turn on the processor and let it run for 2 minutes. The dough should be soft and not very grainy at all.
Grease your hands with coconut oil (Important! This dough is STICKY!)
Remove the dough from the processor and on your baking pan, form it into a rectangular flat loaf that measures 4 inches by 8 inches.
Bake at 225 for 3 hours. Allow to cool, completely, on a wire rack before slicing.
Serve with butter, nut butters, honey, fruit spread, or simply plain!
This bread freezes well when tightly wrapped and makes a lovely gift for a like-minded friend along with a jar of your favorite topping or even a package of grass-fed butter.
I like to make 4 at a time, which only takes a few more minutes and saves much time and clean-up in the long run. I simply sprout 4 jars of wheat berries. It smells wonderful when it is baking.
It’s not a pretty muffin as muffins go, but don’t let its look deter you. With a soft-yet-dense texture that’s unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don’t think you’ll finish off a whole recipe? Freeze leftovers for later. You’ll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.
If you make bread on a regular basis for your family, you know you almost always end up with some stale pieces. Toast, croutons, bread pudding and now these nice “Piedras” are all excellent ways to avoid wasting your good breads!
Using a food processor, make fine bread crumbs from leftover stale heels and slices of bread. Measure out 4.5 cups into a mixing bowl.
Add the flour, sucanat, soda and baking powder and mix well.
Melt the butter and add to the dry mixture.
Work the butter in thoroughly with your hand.
Begin adding milk, a little at a time and squishing and kneading it over and over with your hand, until it is a nice soft, moist dough. Continue to work it with your hand. It should be like cookie dough.
Add vanilla and work that in well.
Place 1/2 cup sunflower seed kernels in a dry cast iron skillet. Place it on medium heat on your kitchen stove, and stirring, cook until fragrant and several of the seeds have turned brown. Do not burn them. Add them to the bowl.
Add the raisins, and again, working it with your hand, combine thoroughly.
Cover bowl and place in the refrigerator overnight. When you are ready to bake, the next day, leave it out on the counter for at least 1 hour to warm up. It needs to be soft enough to scoop out.
Preheat oven to 350 degrees F.
Cover baking a baking sheet with parchment paper or a silicone baking mat.
Use a 2.5-inch ice cream scoop to measure out the Piedras dough. Place the scoops 1 inch apart on the baking sheet. If you have a scoop with a mechanism that slides and removes the contents, use that, but if not, dip the scoop in water between each Piedra. Alternately, you can use a big spoon and just form them with your hands.
Mix 1/4 teaspoon cinnamon into 2 Tablespoons of Sucanant and sprinkle a little of that over each Piedra before baking.
Bake for about 20 minutes at 350. They should be set and the bottoms beginning to turn brown.
Remove to a clean dish towel on the counter to cool.
This recipe is versatile. Feel free to add other nuts, seeds, chopped dried fruits, etc. Just don’t add too much or the Piedras will not hold together well. 1 cup total of additions is about right. Cinnamon and vanilla are optional. You may also increase or decrease the sweetening to your taste.
These may be frozen. If you flash freeze them, and store in an airtight container in the freezer, you can add one to a lunch box at the last minute and it will thaw nicely by lunch time.